Vegan Dal Makhani
Indulge in the rich, velvety flavors of Vegan Dal Makhani—a plant-based twist on the traditional North Indian classic. This wholesome dish features tender whole black lentils (urad dal) and creamy kidney beans simmered in a fragrant, spiced tomato base, and finished with luxurious dairy-free cashew cream. Enhanced with a perfectly balanced blend of turmeric, cumin, coriander, and garam masala, this dish delivers an irresistible depth of flavor. Prepared with coconut oil instead of butter, this vegan rendition is both heart-healthy and indulgent. Ideal for cozy dinners, serve it alongside fluffy basmati rice or warm naan for a satisfying, protein-packed meal. Whether you’re vegan or simply craving a comforting plant-based curry, this Vegan Dal Makhani is destined to become a staple in your recipe collection.
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Recipe Information
Ingredients
- 1 cup Whole black lentils (urad dal)
- 0.5 cup Kidney beans
- 4 cups Water
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 large Tomatoes, pureed
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 2 teaspoons Salt
- 0.5 cup Cashew cream
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the black lentils and kidney beans under cold water until the water runs clear.
Place the lentils and beans in a large bowl, cover with water, and soak overnight or for at least 8 hours.
Drain and rinse the soaked legumes, then add them to a large pot with 4 cups of fresh water.
Bring to a boil over medium heat and cook until the lentils and beans are tender, about 50-60 minutes. Skim off any foam that forms on the surface.
In a separate pan, heat coconut oil over medium heat. Add the chopped onion and sauté until golden brown.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the tomato puree to the pan and cook for about 5-7 minutes until the oil starts to separate from the mixture.
Stir in turmeric, red chili powder, cumin, coriander, garam masala, and salt. Mix well and cook for an additional 2 minutes.
Pour the cooked spice mixture into the pot with the cooked lentils and beans. Mix thoroughly.
Add the cashew cream to the pot and stir well. Let it simmer on low heat for about 20-25 minutes, stirring occasionally to prevent sticking, until the flavors are blended and the gravy is creamy.
Garnish with fresh coriander leaves and serve hot with rice or naan.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4506 mg | 196% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 35.9 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 4943 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
